Seventy% - Topic: Help Urgently need for the KeyChoc MM8 Tempering Machinehttp://www.seventypercent.com/forum/techniques/help-urgently-need-for-the-keychoc-mm8-tempering-machine/
Simple:Press Version 5.5.8beast on Help Urgently need for the KeyChoc MM8 Tempering Machinehttp://www.seventypercent.com/forum/techniques/help-urgently-need-for-the-keychoc-mm8-tempering-machine/#p11639
Techniqueshttp://www.seventypercent.com/forum/techniques/help-urgently-need-for-the-keychoc-mm8-tempering-machine/#p11639Hi, I am new to the forum but need some serious help. I have just hired an MM8 Molding Machine from KeyChoc here in the UK but I just cannot get it to temper the chocolate. As far as (and the unhelpful people at Keychoc are concerned) I am doing everything right. I am inputting the temprature allowing it to reach that temprature then setting the cooling temperature and seeding. It is in this second phase that we are hitting issues. Once the seed chocolate has melted the temprature will begin to rise again by about 2-3 degrees before cooling again(i asked Keychoc if this was normal but could not get a straight answer). Could this be what is effecting the temper? Ultimatlely it will take about and hour perhaps more to get down to temperature (it should take far less according to keychoc) and the result is untempered chocolate everytime.

Has anyone worked with one of these machines and have any advice or has some clues as to where we are going wrong?